Pesto

I think one of my all time favorite dishes ever in the history of the world is spaghetti wish pesto. And by pesto I mean basil, garlic, parmesan, olive oil and pine nuts - none of this water crest walnut stuff for me!

I'll go to Trader Joe's and buy two packages of the basil and a container for freshly grated parmesan cheese. Then head home to make my pesto

Get out the food processor and blend together the two packages of basil leaves (takeing the stems off and removing and bad looking leaves.) with about a 3/4 of a cup of parmesan, 1/4 cup of pine nuts and two cloves of garlic. I blitz that until it's well chopped then start to slowly add olive oil until it looks like a good consistency to me.

What I love about my recipe is that it's a little different every time. Sometimes there's more cheese sometimes there's more garlic but always it's super yummy. There's really no "right" way to do this except for trying it a few times to see just exactly what combo of the yummy ingredients work best for you.

However you might be thinking "that's great knitting duck but seriously I cant eat all of that yummy yummy pesto at once!"

You could cut the recipe in half OR you could do what I do.

Set out 5 or 6 plastic freezer bags with the tops folded back and spoon in two spoonfuls of pesto into each bag, un-curl the top, squeeze out the air and seal them shut. They are then ready for the freezer.

Then when ever you have the craving for pesto or something home-made with out all the work you just pull one out of the freezer and rest it in a bowl of warm water. And by the time your pasta is ready so is your pesto.

Yes, I am eating pesto right now. Why do you ask?